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Chocolate Crinkle Brownie Bites

Chocolate Crinkle Brownie Bites

chocolate crinkles These cookies were moist, crumbly, soft, delicious and perfect.

I found this recipe at realsimplefood.com.

I tweaked it the tiniest amount, and the result was wonderful. The cookies went from flat chocolate crinkles, to fluffy brownie bites.

Ingredients

Directions

  1. Heat oven to 350° F. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  2. With an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.
  3. Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the confectioners’ sugar and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until the cookies are firm and the tops crack, 13 to 15 minutes.
  4. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Apricot Brandy Cake

What you’ll need:

  1. Ok, step one. Now believe it or not, this is the hardest part of the entire recipe. What we have to do is section the grapefruit, and here’s a little trick to make it a hundred times easier. First peel the entire grapefruit, removing the pith as well. Then use a sharp knife to cut the grapefruit away from the membrane in between each slice. Dont forget to do all of this in a shallow dish to save any grapefruit juices that try and escape. we’re just going to toss all that delicious juice into the salad when we add the dressingThe first time you do this, it’s going to be frustrating, but once you get the hang of it, it becomes a quick and easy way to enjoy fresh grapefruit.
  2. Now that we have the grapefruit sectioned, It’s time to halve the grapes. Throw the spinach, cranberries, and prepped grapes and grapefruit into a mixing bowl, so we can dress and toss this salad.
  3. If you have a favorite pre-made dressing, skip this step and go to step 4. if you want to make a dressing right now, listen up. If you remember nothing else about vinaigrettes, remember this: the magic ratio of oil to vinegar is 3 to 1. As long as you know that, you won’t need to consult a vinaigrette recipe ever again. Just remember three parts oil to one part vinegar and you’ll be all right. For this recipe I chose an awesome peach infused balsamic vinegar, but any fruit infused balsamic vinegar will do, as will red wine vinegar and better yet, Cider vinegar. Pour your vinegar and extra virgin olive oil into a bowl, add a dash of Marshalls Creek Spices Oregano, Marshalls Creek Spices Ground Sea Salt and Marshalls Creek Spices Ground Black Pepper, and if you saved that grapefruit juice, pour it all on in there. Mix that all up very well and you have yourself a perfect homemade dressing.
  4. It’s time to dress this salad. Pour an appropriate amount of dressing into the bowl with the salad and toss like your life depended on it. Once your satisfied, take a handful of Marshalls Creek Spices Sweetened Coconut Flakes and sprinkle it all up in there. The reason we dont add the coconut flakes until after we dress and toss the salad is because we want that flaky, crispy coconut flavor to stand out in the first bite of the salad. if we drenched the flakes in dressing, they wouldnt be too flaky, now would they?


Ingredients:

· 3 cups of sugar

· 1 cup of butter, room temperature, beat for 5 minutes until fluffy

· 6 eggs, add one at a time

· ½ tsp salt, stir in

· 3 cups of flour

· 1 cup sour cream beat well alternately, add

· ½ cup apricot brandy

· 1 tsp orange extract

· 1 tsp vanilla extract

· ½ tsp lemon extract

· ½ tsp rum extract

· ¼ tsp almond extract , beat well

· ¾ cup of dried apricots, chopped fine or use processor, mix well

Directions:
Pour into greased 10 inch tube pan. Batter will come an inch from top. Bake at 350 degrees for an hour and ten minutes or until wooden pick comes out clean. Cool on rack for 10 minutes. Remove cake from pan. Cool 1½ hours.

In a small cup add: 1 to 3 tabs of milk & ½ cup powdered sugar, mix well drizzle on top.



Pineapple Cake in a Jar

Submitted by Leroy Hokenson

Ingredients:

· 1 yellow cake mix

· 1 3.5oz instant vanilla pudding

· 1 cup crushed pineapple drained

· ½ cup of vegetable oil

· 3 eggs well beaten

· 1 tsp cinnamon ground

· ½ cup of water

· ½ cup of chopped nuts (recommended to use roasted walnuts or almonds)

Directions:

Step 1: Using your jar canning funnel, spray one quick spurt of Pam, (or whatever kind of spray you use for baking), down into the bottom of each pint jar. You only want a little on the bottoms. I spray all of the jars at the same time.
Step 2: Then wash the funnel to use for filling the cake mix into the jars.
Step 3: Mix up all your dry ingredients, then I mix up all the liquid ingredients and add to the dry mix. Mix well.
Step 4: Fill each jar just half way. (One cup full) Bake at 350 degrees for 60 min.
Step 5: Wipe each jar edge before you put it into the oven, and once baked take them out one at a time, and put on canning lid and ring. (You may have to push the cake down a bit, but it will fit and seal even if it comes up in the center a bit).
Step 6: Once sealed, they will keep for quite a while. I also double the recipe, which makes about 9 jars.


Pumpkin Spice Cake in a Jar

Submitted by Leroy Hokenson

Ingredients:

· 1 spice cake mix

· 1 3.5oz instant vanilla pudding

· 1 cup canned pumpkin

· ½ cup of vegetable oil

· 3 eggs beaten well

· 1½ tsp cinnamon ground

· ½ tsp of nutmeg ground

· ½ cup of water

· ¾ cup of chopped nuts (walnuts, pecans, or almonds; preferably pecans or almonds)

Directions:

Step 1: I use the larger can of pumpkin and have some left over; I just add this to the cake mix with a table spoon of flour added to it. (I hate to waste) Using your jar canning funnel, spray one quick spurt of Pam, or whatever kind of spray you use for baking, down into the bottom of each
pint jar. You only want a little on the bottoms. I spray all of the jars at the same time.
Step 2: Then wash the funnel to use for filling the cake mix into the jars.
Step 3: Mix up all your dry ingredients, then I mix up all the liquid ingredients and add to the dry mix. Mix well. Fill each jar just half way.
Step 4: Bake at 350 degrees for 60 min. Wipe each jar edge before you put it into the oven, and once baked take them out one at a time, and put on canning lid and ring. You may have to push the cake down a bit, but it will fit and seal even if it comes up in the center a bit.
Step 5: Once sealed, they will keep for quite a while. The woman that gave me this recipe said she is eating cakes that she canned 4 years ago and they taste fantastic. I don't think ours will last near that long, as we think they are a great invention and so we enjoy them. She said she takes a
knife and goes around the edge then dumps the cake out and slices it. I have not had to use a knife, they come right out.

Tips:
You can also use carrot cake mix, and with the pumpkin it is really good. I think any of the cake mixes would work. I made the carrot and the spice. I do add a little more cinnamon to the carrot. The spice has some in it already. I also double the recipe, which makes about 9 jars. (If I have a little batter left over, I put it in the small wide mouth 1/2 pint jelly jars and cook them the same amt. of time, and seal them.


Zucchini Cake

Submitted by Leroy Hokenson

Ingredients:

· 1 yellow cake mix (can use chocolate, carrot, spice, or white)

· 1 package instant vanilla pudding (serves 4) small box. (I use chocolate when making chocolate cake

· 4 eggs (I prefer 5)

· 3 cups of grated zucchini (squeeze out as much water as you can)

· 1 tsp cinnamon ground

· ¼ cup of oil

· ½ tsp of fine sea salt

· 1 cup of nuts

Directions:

Step 1: Mix up dry ingredients then mix together wet ingredients and add to dry mix. Mix well and pour 1 cup into each wide mouth canning jar. (I wipe the rim at this time) And only fill the
jars ½ full, so1cup will do the trick. Also if you have a little left over, put it into a wide mouth ½ pint jelly jar.
Step 2: Bake with the rest of them, about 45 min. Seal, and it is good for a snack, or to stick in someone’s lunch box.
Step 3: Bake for a full 60 min. Do not under bake.
Step 4: Once they are ready to come out, take them out one at a time, and if they came over the edge a bit, just push down and wipe rim and put on lid and screw down the ring.

These are very good; I know you will enjoy them. And it sure helps get rid of all the zucchini coming in from the garden. It takes about 3 medium size zucchini to make 3 cups. Enjoy, little
Note. Even when I bake a reg. cake, I always add an extra egg, as it makes the cake moister. Not dry and crumbly.


3, 2, 1 CAKE

Submitted by Leroy Hokenson

This is perfect for those of us with just one or two in the house these days, hate to make a huge cake, (cause I tend to eat it all). This way you can make 1, 2, 3, or as many as you need.

These individual little cakes are amazing and ready to eat in one minute! They are perfect for whenever you feel like a treat without all the fat and calories that cake can have. Genius idea!

INGREDIENTS:

· 1 box angel food cake mix

· 1 box cake mix – any flavor

· 2 tbsp of water

Makes one serving.

DIRECTIONS:

Step1: In a Ziploc bag, combine the two cake mixes together and mix well.
Step 2: For each individual cake serving, take out 3 Tablespoons of the cake mix combination and
mix it with 2 Tablespoons of water in a small microwave-safe container.

Step 3: Microwave on high for 1 minute, and you have your own instant individual little cake!

KEEP remaining cake mixture stored in the Ziploc bag and use whenever you feel like a treat! You can top each cake with a dollop of fat free whipped topping and/or some fresh fruit.

Helpful Tips:
This recipe is called 3, 2, 1 Cake because all you need to remember is
3 tablespoons mix,
2 tablespoons water,
1 minute in the microwave!"


TRY various flavors of cake mix like carrot, red velvet, pineapple, lemon, orange, etc. Just remember that one of the mixes has to be the angel food mix; the other is your choice. The flavor possibilities are endless!

NOTES:
The best thing is, you open both cake mixes into a gallon storage bag, one that 'zip locks' or 'self-seals', or a container that seals tightly, shake the two cake mixes to blend and then make the recipe. Storage of mix is simple, put it on a shelf. No need to refrigerate, since the mix is dry.